Ingredients: 250g of high gluten flour, 250g of flour, 50g of rye flour, 5g of yeast powder, 290ml of water, 7g of sugar and 4g of salt.
1. Dissolve 7 grams of white sugar in 290 ml of warm water of about 45 degrees, add 5 grams of yeast, stir evenly, and let the yeast activate for 2 to 3 minutes.
2. Weigh 250g of high-gluten flour, 0/96g of ordinary medium-gluten flour, 50g of rye wheat germ powder and 4g of salt.
3. Stir all kinds of dry materials evenly.
4. Add the activated yeast solution and stir it into a flocculent shape with chopsticks.
5. Handmade dough should be "three lights", that is, face light, hand light and basin light.
6. Cover the mouth of the basin with warm gauze and cover it for fermentation for 2-3 hours.
7. When the dough volume increases to 2-3 times, that is, the fermentation is successful, knead the remaining 40 grams of flour into fermented dough, and use the remaining 14 grams of flour as hand powder to prevent the dough from sticking to hands.
8. Brush the steaming rack with less oil, knead the dough into strips, knead it into batter with similar size, knead it into the shape of round steamed bread, and place it evenly.
9. The steamed bread is germinated for 20 minutes.
10, first medium fire, then high fire, steam for 20 minutes, turn off the fire and stew for 2-3 minutes, then uncover the lid.